Create our Pork Ragu with Polenta for a hearty entree with minimal fuss.

Ingredients

• 2 tablespoons LouAna® Avocado Oil
• 1 (2 lb.) boneless pork shoulder roast (Boston butt), trimmed
• 1 tablespoon kosher salt, divided
• 1 teaspoon freshly ground black pepper
• 2 tablespoons minced garlic
• 1 ½ tablespoons chopped fresh rosemary
• 1 ½ tablespoons chopped fresh oregano
• 6 medium shallots, halved lengthwise
• ¼ cup unsalted tomato paste
• 1 cup dry red wine
• 2/3 cup unsalted chicken stock (such as Swanson® brand)
• 2 tablespoons Dijon mustard
• 1 (28 oz.) can unsalted whole peeled plum tomatoes, undrained
• 3 cups stemmed chopped lacinato kale
• 1 tablespoon red wine vinegar
• 8 cups water
• 2 cups stone-ground polenta